This is the basic recipe I use for most of my pancakes. One batch will make eight 6-inch pancakes. If you want them larger you’ll get six 7-inch (18cm) pancakes. You can adjust the amount of sugar to fit your palate. ENJOY!
In a large bowl, sift together the flour, baking powder, salt and sugar, twice. Make a well in the centre. In a separate bowl, whisk together the milk and egg. Pour the milk mixture into the well and stir gently with a wooden spoon to mix (don’t over-mix)
Stir in the melted butter. Set aside to rest, 5 minutes. Here is what the consistency of the batter looks like.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour ¼ cupful of batter into the pan and cook until bubbles appear on top. Flip the pancake over and cook the other side. Transfer onto a plate lined with paper towel and cook the rest of the pancakes.
Basic Pancake Recipe myfavouritepastime.com
Basic Pancake Recipe
Preparation time: 5 minutes: Resting time: 5 minutes; Cooking time: 20 minutes; Makes: eight 6-inch (15cm) pancakes
Ingredients
- 190g (1½ cups) all-purpose flour
- 2 teaspoons baking powder
- ½-1 teaspoon salt (if using salted butter or margarine omit the salt)
- 50g (¼ cup) sugar (you can adjust the sugar to suit your palate)
- 1¼ cup milk, room temperature
- 1 egg, room temperature
- 45g (3 tablespoons) unsalted butter, melted
Instructions
- In a large bowl, sift together the flour, baking powder, salt and sugar, twice. Make a well in the centre.
- In a separate bowl, whisk together the milk and egg. Pour the milk mixture into the well and stir gently with a wooden spoon to mix (don’t over-mix). Stir in the melted butter. Set aside to rest, 5 minutes.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour ¼ cupful of batter into the pan and cook until bubbles appear on top. Flip the pancake over and cook the other side. Transfer onto a plate lined with paper towel and cook the rest of the pancakes. Serve warm not cold.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
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